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| 1/4 Tasse | butter unsalted |
| 1 x ca. 450 g | shrimp peeled |
| 1 | Whole onion; chopped |
| 2 | cloves garlic minced |
| 1 1/2 Tasse | Zucchini chopped |
| 3 | Whole tomatoes; seeded and chopped |
| 1 1/2 Tasse | Short-grain rice |
| 1/2 Teelöffel | Saffron |
| 1 Teelöffel | salt |
| 1 1/2 Teelöffel | pepper |
| 3 Tasse | water hot |
| 4 Esslöffel | parsley chopped |
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Crush saffron and steep in 1/4 cup of hot water.
In a paella pan, over medium heat, melt butter. Add shrimp and saute until pink, about 2 minutes. Transfer shrimp to a bowl. Add onion and garlic to pan and saute over low heat until slightly soft, about 7 minutes. Add zucchini and tomatoes and saute 3 minutes longer. Add rice, stir and add saffron with liquid, salt, pepper and hot water. Bring to boil and reduce to low heat, cover and cook until rice is done, about 20 minutes.
Return shrimp to pan, stir in the chopped parsley, turn off heat, cover and let sit for about 10 minutes.
Fluff and serve topped with parsley.
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